Aug 9, 2019

Fiscal Year 2019 in Review

Report on Food Programs for Fiscal Year 2019
July 1, 2018 – June 30, 2019

We at Rosie’s Place are so grateful for your support of our critical Food Programs for poor and homeless women and their children, through GlobalGiving. With hundreds of healthy and hearty meals served every day, along with nutritious groceries from our Pantry—our Food Programs are vital nutritional and financial supplements for our guests.

We are proud of what—together—we have accomplished in our Food Programs this past year:

From July 1, 2018 through June 30, 2019:

  • A total of 103,779 nutritious meals were served in our Dining Room. 
  • A remarkable 81% of these lunches and dinners were underwritten through our Catering Program, raising $195,367for our Food Programs. 
  • Rosie’s Place’s Pantry welcomed 24,104visits. Guests aged 65 years old and older accounted for 10,997 of these visits. In total, there was an average of 2,008 visits per month. 

Below are the final results of our ambitious FY2019 Goals for Rosie's Place's Food Programs: 

Goal: Maintain the nutritional value of meals served based on the 2015-2020 Dietary Guidelines for a 2,000 calorie daily diet. A healthy eating pattern limits saturated fats and trans fats, added sugars and sodium.

Metric: 75% of meals will contain less than 10% of calories from added sugars

Metric: 75% of meals will contain less than 10% of calories from saturated fats

Metric: 75% of meals will contain less than 2,300mg of sodium

Metric: 98% of meals will contain one serving of fruit

Metric: 85% of lunches and dinners will contain 3 servings of vegetables

Metric: 80% of meals will contain 6oz of grains (3oz whole and 3oz refined)

Metric: 80% of meals will contain 5 ½ oz of protein

Results: Goal met with all of these metrics being met and exceeded over the course of the year.

96%
of meals contained less than 10% of calories from added sugars

99% of meals contained less than 10% of calories from saturated fats      

92% of meals contained less than 2,300mg of sodium

100% of meals contained one serving of fruit

98% of lunches and dinners contained 3 servings of vegetables

94% of meals contained 6oz of grains (3oz whole and 3oz refined)

100% of meals contained 5 ½ oz of protein

 

Goal: Ensure that the Pantry is well stocked every day with a variety of nutritious foods.

Metric: 65% of all canned goods will be low in sodium.

Metric: Gluten-free, allergy-sensitive and low-sugar items will be available daily.

Metric: Low-sugar options will be available in our snack section every day.

Goal in process: While low-sugar options have been available every day, approximately 50% of our canned goods were low in sodium. This can be attributed to the limited inventory of such items at the Greater Boston Food Bank. We will continue seeking other outlets for low-sodium canned goods.

 

Goal: Provide efficient and effective service.

Metric: Make sure 100% of basic Pantry information is provided in English, Spanish, Portuguese, Haitian/Creole, and Mandarin.

Goal met.

 

Goal: Provide nutrition education and recipes to guests.

Metric: 1 new nutritional fact sheet will be posted on the bulletin board each month.

Metric: 1 recipe with the nutritional facts will be given out in the bags monthly.

Goal modified and met—so that recipes are available, in 5 different languages, in bins next to the bulletin board, rather than placed in bags.

 

Goal: Volunteers will teach guests about healthy cooking through demonstrations.    

Metric: Twice a month we will have volunteers use items available in the pantry to prepare a nutritious sample for guests.

Metric: Recipes and nutritional benefits will be provided to each guest getting a sample in English, Spanish, Portuguese, Haitian/Creole, and Mandarin.

Goal met. The demonstrations feature healthy and easy-to-cook meals made with foods commonly found in the Food Pantry.

 

Goal: Our Community Garden will be maintained by guests.

Metric: At least 5 guests will help maintain the garden throughout the growing season.

Metric: We will provide guests with recipes using and information about the produce grown in the Community Garden.

Goal in process, with 3 guests volunteering in our Garden, thus far this summer. Garden-centered recipes have been distributed to guests. 

Program Highlights:

  • Our annual dinner party to commemorate what would have been founder Kip Tiernan’s 93rd birthday was held on June 17th in our Dining Room. There was music and dancing and our Board of Directors served Kip’s favorite meal, Southern BBQ, to our guests.  
  • Throughout the year, we strive to ensure that the Dining Room is a warm and fun place for our community. Every month our birthday board fills with the names of guests who will be celebrating a birthday. So that once a month, we celebrate these guests collectively, with cake and small gifts.
  • We also regularly welcome musical performances from: a local pianist who entertains guests monthly at dinner time and a host of local college acapella and musical groups who visit throughout the year.
  • In May, our friends from The Food Project came and helped us plant our Community Garden. A group of energetic volunteers brought yards of compost and soil and planted dozens of plants.
  • We continue to partner with Cooking Matters. Every month, 16 guests participate in a one-hour class on healthy and cost-effective shopping. Classes are offered in both English and Spanish.
  • Through our Farm Initiative, Rosie’s Place partners with local farms to help place fresh fruits and vegetables onto the plates served in the Dining Room and onto the shelves of our choice Food Pantry for our guests to take home to their families. This produce is all too often a luxury for our guests and the only fresh fruit or vegetables they will have. Our partners include: AmazonPrime, Boston University Food Rescue Committee, Hope Central Church, Brookwood Farm, First Root Farm, Dewey Square Farmers’ Market, Volante Farm, Hutchins Farm, The Food Project, Belmont Day School, Land’s Sake Farm, Boston Gleaners, Canann Farm and the Jamaica Plain Farmers’ Market. This year, we anticipate receiving more than $30,000 worth of donated fresh produce.

Our healthy meals and groceries for women and children can mean the difference between being homeless or housed—hungry or fed—distracted and anxious in class or attending school focused and ready to learn. Thank you for supporting this critical work.

 

May 14, 2019

Rosie's Place Food Programs - Spring 2019 Update

Rosie's Place's Dining Room
Rosie's Place's Dining Room

Report on  Rosie's Place's Food Programs 
for January through March 2019

We at Rosie’s Place are so grateful for your support of our critical Food Programs for poor and homeless women and their children, through GlobalGiving. With hundreds of healthy and hearty meals served every day, along with nutritious groceries from our Pantry—our Food Programs are vital nutritional and financial supplements for our guests. Thank you for helping us to do all that we did this past quarter:

From January 1, 2019 through March 31, 2019:

  • 5,510 weekday breakfasts were served.
  • 1,871 weekend brunches were served.
  • 8,491 lunches were served.
  • 8,429 dinners were served.
  • This is a total of 24,301 nutritious meals were served over the quarter.

From January 1, 2019 through March 31, 2019:

  • Rosie’s Place’s Pantry welcomed 5,824 visits.

Below are the results of our ambitious FY2019 Goals for Rosie's Place's Food Programs:

Goal: Improve the nutritional meals served based on the 2015 – 2020 Dietary Guidelines for a 2,000 calorie daily diet.  A healthy eating pattern limits saturated fats and trans fats, added sugars and sodium.
Metric: 75% of the meals will contain less than 10% of calories per day from added sugars.
Metric: 75% of the meals will contain less than 10% of calories per day from saturated fats.
Metric: 75% of the meals will contain less than 2,300 mg of sodium daily.
Metric: 98% of the meals will contain one serving of fruit.
Metric: 85% of the lunches and dinners will contain three servings of vegetables.
Metric: 80% of the meals will contain 24 grams or more of fiber.
Metric: 80% of the meals will contain 5 ½ oz of protein.
Results: Goal met, with all of these metrics being met or exceeded over the course of the first quarter of FY2019.

Goal: Provide the Dining Room staff with a nutrition education class.
Metric: 100% of the Food Service Staff will take a nutrition education class.
Result: Goal in progress.

Goal: Ensure that the Food Pantry is well stocked, daily, with a variety of nutritious foods.           
Metric:
65% of all canned goods will be low in sodium.
Result: Goal inprogress as this quarter, 30% of the canned goods were low in sodium. This is due to the lack of low-sodium foods available at the Food Bank.

Recent Program Highlights:

  • This quarter, our Food Pantry Assistant Manager worked with our intern to develop a healthy cooking demonstration to be presented to the guests who are waiting to visit the Pantry. The demonstration will feature a healthy and easy-to-cook meal made with foods commonly found in the Pantry. Recipes for the meal will be available in all the major languages spoken by our guests. Demonstrations are scheduled to begin in the spring.
  • In March, Rosie’s Place guests were treated to a 90-minute cooking demonstration led by staff of Lovin’ Spoonfuls, one of the Food Pantry’s food rescue partners. They shared recipes based on the fresh and canned foods commonly found in the Food Pantry during the winter months. Guests who attended were delighted by a vegetarian pumpkin chili, a turkey chili, and a winter fruit salad. As the food demonstration program at Lovin’ Spoonfuls gains momentum, we hope to have them join us for once a season to share simple and healthy recipes with guests.
  • We continue to partner with Cooking Matters to offer up to 16 guests the chance to join a one-hour class on healthy and cost-effective shopping every month.  Each attendee is presented with a bag, a cook book and a $10 supermarket gift card at the completion of the class. These classes are designed specifically for women who are caregivers of children 5 years of age and younger. Classes have been traditionally for English-language speakers exclusively. However, in February we held our first Spanish-language class. The current plan is to have a Spanish-language class once every 3 months, as we continue to try to expand this program to reach more guests. The next Spanish-language class is scheduled for May, with English-language classes scheduled for April and June. 

At Rosie's Place, our healthy meals and groceries for women and children can mean the difference between being homeless or housed—hungry or fed—distracted and anxious in class or attending school focused and ready to learn. Thank you for supporting this critical work.

 

 

 

 

 

 

 

Feb 15, 2019

Rosie's Place Food Programs - Winter Update

Report on Food Programs f
or October through December 2018

We at Rosie’s Place are so grateful for your support of our critical Food Programs for poor and homeless women and their children, through GlobalGiving. With hundreds of healthy and hearty meals served every day, along with nutritious groceries from our Pantry—our Food Programs are vital nutritional and financial supplements for our guests. Thank you for helping us to do all that we did this past quarter: 


From October 1, 2018 through December 31, 2018:

  • 6,390 weekday breakfasts were served.
  • 2,128 weekend brunches were served.
  • 10,013 lunches were served.
  • 8,979 dinners were served.
  • This is a total of 27,510 nutritious meals were served over the quarter.

From October 1, 2018 through December 31, 2018:

  • Rosie’s Place’s Pantry welcomed 6,172 visits.

Below are the results of our ambitious FY2019 Goals for Rosie's Place's Food Programs: 

Goal: Improve the nutritional meals served based on the 2015 – 2020 Dietary Guidelines for a 2,000 calorie daily diet.  A healthy eating pattern limits saturated fats and trans fats, added sugars and sodium.

Metric: 75% of the meals will contain less than 10% of calories per day from added sugars.

Metric: 75% of the meals will contain less than 10% of calories per day from saturated fats.

Metric: 75% of the meals will contain less than 2,300 mg of sodium daily.

Metric: 98% of the meals will contain one serving of fruit.

Metric: 85% of the lunches and dinners will contain three servings of vegetables.

Metric: 80% of the meals will contain 24 grams or more of fiber.

Metric: 80% of the meals will contain 5 ½ oz of protein.

Results: Goal met, with all of these metrics being met or exceeded over the course of the first quarter of FY2019.

 

Goal: Provide the Dining Room staff with a nutrition education class.

Metric: 100% of the Food Service Staff will take a nutrition education class.

Result: Goal in progress.

Goal:  Ensure that the Food Pantry is well stocked, daily, with a variety of nutritious foods.         |   
Metric:
65% of all canned goods will be low in sodium.

Result: Goal not met this quarter, with 30% of the canned goods were low in sodium. This is due to the lack of low-sodium foods available at the Food Bank.

 

Goal:  We will provide staple ingredients important to our guests every day.                                                                                             
Metric:  The items most requested (rice, milk, meat, and produce) will be available 100% of the time.                                                                                                                                                
Result: Goal met.

 

Goal:  Have Food Pantry kiosk or sign up available for guests to schedule their Food Pantry visits.                                                                                                                                                                                     
Metric:  200 guests will utilize the Food Pantry sign up each month which will alleviate the crowded Sitting Room and Lobby.
                                                                                                           
Result:  Goal met

Recent Program Highlights:

  • During this fiscal quarter, we celebrated Thanksgiving and Christmas with traditional meals and celebrations with music and dancing. A fun time was had by all in attendance.
  • We continue to partner with Cooking Matters to offer up to 16 guests the chance to join a one-hour class on healthy and cost-effective shopping, with each attendee presented with a bag, a cook book and a $10 supermarket gift card at the completion of the class. These classes are designed specifically for women who are caregivers of children 5 years of age and under. To date, all classes have accommodated English-language speakers, but we are in the process of organizing a class for Spanish-language speakers and our first Spanish-language class is scheduled for February 19, 2019.
  • During this fiscal quarter, fruits, vegetables, breads, bagels, desserts, canned goods, rice, cereals, peanut butter, meat etc. were donated to the Food Pantry totaling $38,204.50.

  • Our Food Delivery Program serves 16 guests per month with pre-made bags delivered by volunteers to each guest who is unable to come in to “shop” in our Pantry.  This is currently the capacity of the program, though we hope to expand the program in the future to provide more women who have a difficult time coming to the Food Pantry—with groceries

Food assistance has been a core Rosie’s Place service since our very first day. On Easter Sunday in 1974, Kip Tiernan founded Rosie's Place in the old Rozen’s Supermarket on Columbus Avenue. With $250 she had raised from her friends, Kip mobilized a handful of volunteers to provide sandwiches and coffee to our first guests. Over the years, our facilities and programs have evolved and expanded to best meet our guests’ needs. Throughout the decades, our Food Programs have been a constant—serving meals and providing groceries to thousands and thousands of women and children in need.


Our healthy meals and groceries for women and children can mean the difference between being homeless or housed—hungry or fed—distracted and anxious in class or attending school focused and ready to learn. Thank you for supporting this critical work.

 
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